Ginger & Fruit Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- For the muffins
- 1 ¼ cups all-purpose flour
- ½ Tbsp Baking powder
- 1 egg
- ¼ cup sugar
- ½ cup milk
- ¼ cup butter (melted)
- 1 tsp vanilla extract
- ¾ cup chopped, fresh Apricot
- For the topping
- 0.333 cup butter
- 2 Tbsps light corn syrup
- 1 ¼ cups powdered sugar
- ½ cup chopped Crystallized ginger (stem ginger)
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 6 hole muffin tin.
2.
Sift the flour, baking powder and salt into a mixing bowl.
3.
Mix together the egg, sugar, milk, butter and vanilla. Stir into the dry ingredients quickly until only just combined and still slightly lumpy.
4.
Gently fold in the apricots.
5.
Spoon into the tins almost to the top and bake for 25-30 minutes until risen and golden.
6.
For the topping: - heat the butter, golden syrup and icing sugar in a small pan over a medium heat for about 5 minutes until smooth. Stir in the ginger.
7.
Spoon on top of the partially cooked muffins for the last 5-8 minutes of cooking time.
8.
When the muffins are cooked and the topping is crisp, leave in the tins for 5 minutes. Place on a wire rack to cool completely.
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